Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

✍ Scribed by Guénaelle Leray; Bonastre Oliete; Sandra Mezaize; Sylvie Chevallier; Marie de Lamballerie

• Book ID: 108171637
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 238 KB
• Volume: 100
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2010.03.029